Lemon White Corn Flour Cake (Gluten Free)
Ingredients
½ cup milk
Grated zest and juice of 1 lemon
1 ½ cups raw almonds, chopped
1 cup natural cane sugar
1 cup White Corn Flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
¾ cup extra-virgin olive oil, plus more for pan
3 large eggs
1 teaspoon pure almond extract
Confectioners’ sugar for dusting
Directions
Preheat oven to 325 degrees. Combine milk and lemon juice in a bowl; let stand until thickened, about 5 minutes. Pulse almonds, cane sugar, and zest in a food processor until finely ground. Transfer mixture to a large bowl; stir in corn flour, baking powder, baking soda, and salt. Whisk oil, eggs and extract into milk mixture; stir into corn flour mixture.
Line a 9 –inch spring form pan with parchment & oil. Pour batter into pan. Bake, rotating once, until golden and a tester inserted in center comes out clean, about 55 minutes. Let cool completely in pan on a wire rack. Dust with confectioners’ sugar just before serving.